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Cheesy Chicken Enchilada Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 to 8 servings 1x
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small white onion, peeled and diced
- 2 cloves garlic, minced
- 4 cups chicken stock
- 2 to 3 cups (about 1 pound) shredded cooked chicken
- 1 1/4 cups (10 ounces) enchilada sauce, homemade or store-bought
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can fire-roasted diced tomatoes, with their juices
- 1 (4-ounce) can chopped green chiles
- 1 teaspoon ground cumin
- 1/2 cup masa harina
- 8 ounces freshly-grated sharp cheddar cheese
- 4 ounces cream cheese
- fine sea salt and freshly-ground black pepper, to taste
- optional toppings: tortilla chips/strips, diced avocado, extra shredded cheese, sour cream, chopped fresh cilantro, or pico de gallo
Instructions
- Sauté the veggies. Heat the oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1 minute, stirring frequently.
- Simmer. Add the chicken stock, cooked chicken, enchilada sauce, black beans, tomatoes, green chiles, cumin and stir to combine. Continue cooking the soup until it reaches a simmer, then reduce heat to medium-low to maintain the simmer.
- Mix in the masa harina. Ladle out 2 cups of the hot broth into a heatproof bowl or measuring cup. Add the masa harina and whisk until combined. Add the mixture back to the hot soup and stir until combined.
- Add the cheeses. Add the cheeses and stir until melted and evenly combined. Taste and season the soup with salt and pepper as needed.
- Serve. Serve warm, garnished with lots of your favorite toppings.
Notes
Source: Recipe inspired by the amazing chicken enchilada soup from Chili’s.
Update: Recipe updated slightly in 2022.
This looks seriously good! Could you post the measurements you used for the recipe? I would love to make this!
Hey Ashley! They should be up now. Sorry, this post got caught in the transition into our new web design today, but the recipe is there now. Enjoy! :)
Want to make the stove top version of this recipe, however, I don’t see a link to do so. Funny thing is, the link was available earlier this week because I wrote down the ingredients I needed to buy. Please help.
Hi Felicia,
So sorry, we have had a bunch of technical difficulties today migrating the site to a new design. The recipe is back up now!
Thanks,
Ali
Is there any reason why this couldn’t be cooked in a slow cooker?? Waiting to add the cheese right before serving.
This was very good. Thick, cheesy and yummy. Thank you for the recipe.
You can crush up tortilla chips to substitute for the masa harina.
Masa harina! What a great idea! I’ve been sautéing chopped up corn tortillas in my tortilla soup to get the effect but it always falls a little short on flavor. Can’t wait to to try this!
Love how thick and cheesy this enchilada soup is! Pure comfort! Pinned!
I am definitely craving a bowlful of this enchilada soup right now. It looks so hearty, delicious and flavoursome.. perfect comfort food for this weather! Great recipe Ali!
I use masa in my chili and my mother in laws recipe for tacos. I love how it thickens with flavor. Yes to cheese and college memories. And more cheese!
This version looks so good, too! I’m all about the cheese, so the cheesier, the better!